View Full Version : Yogi's Bakery Corner

12th September 2013, 02:45 AM
Chocolate peanut butter fudge cakes, round 1

Used the wrong tin so couldn't fill and half and half them, originally it should have had different top and bases, hence the two colours of cake mix which were chocolate or peanut butter flavoured, filling would have been a peanut butter fudge, unlike the topping which is a peanut butter chocolate fudge glaze! If anyone wants recipes let me know and I'll try and upload them.

for the cakes:
75g butter
100g castersugar
2 eggs(beaten)
100g SR flour
25g Peanut butter
25g dark choc
Cream the butter and sugar together until smooth, add the beaten eggs gradually(too much at once and the mix turns lumpy) then mix in the flour. Split the mix into 2 bowls and melt the dark chocolate(double boiler is best), add the chocolate to one batch and the peanut butter to the other. In a fairly shallow baking dish (about 1" deep) these took 14min to cook from a preheated 180 degrees C. Now for the super tasty bit!
for the Glaze:
30g of Butter
30g of Smooth peanut butter
3 tbsp Golden syrup
170g of dark chocolate
This bit is dead easy, use your double boiler set up from before to melt all the ingredients together being careful not to burn the chocolate, once it's off the heat it will set within 10 min or so allowing you to shape spirals on top of the cake. This is way too much glaze for the cakes by the way, I used about half my glaze, but you can cover and chill it and it keeps well, just reheat it to make it more liquid next time you want to use it.

Caster sugar is just a finer version of granulated, Self Raising Flour contains raising agents aparently 1 tsp of baking powder to 110g pf plain flour, apparently corn syrup can be used as a replacement for golden but the flavour is changed somewhat. apparently golden syrup can be found in the states if you dig around.
Good luck

Thanks for all the clarifying! They do look (and sound) yummy, so it's worth trying to figure it out.

We can find self-rising flour here, but it's uncommon. What you're calling "icing sugar" would be called "powdered sugar" or "confectioner's sugar" here, and we do not have "caster sugar"; we can get something called "superfine sugar" which is a better match but it's also very uncommon. King Golden Syrup is, as you found, available in the US, but mostly in very limited areas; however, Internet to the rescue if one wants to order it online.

So as this looks and sounds yummy, it might be a recipe in need of a make-over with US-available ingredients (and quantities: we measure in cups and tablespoons (which are a slightly larger than UK tablespoons) and ounces, not grams; I have a weight scale but most people do not). I may give it a go and report back! Thanks!

Eleanor the powdered sugar might be correct for icing sugar and the superfine is for castor sugar. Yogi those look totally awesome and I am going to make them myself. I love peanut butter.

*coughs* :o
That is true for the UK Karin.
I think icing sugar in USA is confectioners sugar though.
Caster sugar is called super-fine sugar.
You could try substituting Golden Syrup in recipes with Agave Syrup. That is a far healthier option in any country too just like replacing sugar for stevia. Alternatively, there are a couple of internet shopping sites where you can buy the Golden Syrup if like me you want the original full sugar version! :D

19th September 2013, 02:43 AM
Blackpepper Shortbreads

Second time around with these and I think by switching from rice flour to custard powder I've definitely got a better texture.
225g butter
125g caster(superfine)sugar
225g plain flour
125g custard powder
3/4 tsp ground black pepper
melted dark chocolate to coat (about 40g per 9 biscuits)

Cream the butter and sugar together until pale and fluffy, then slowly work in the flour, custard powder and blackpepper, once this has mixed a bit it's best to put down the spoon and get your hands in there to really get it all well mixed. Turn the dough out onto a board and break it into two halves, this is just to keep the amount your working with more manageable. Roll the dough into a nice smooth sausage shape, patting and reworking the ends to keep them flat then wrap in cling film and refridgerate, do this with both halves.http://fc03.deviantart.net/fs70/f/2013/261/9/2/photo_on_2013_09_18_at_21_34_by_blackpsychadelia-d6mughu.jpg
Put these into the fridge and let them chill turning after a few minutes to stop them getting a flat bottom(chuckle). You can then slice them off into perfect biccy shapes at about 1cm thickness. I then rolled mine in a little white sugar or brushed the edges with cocoa to give a nice finish before baking them. Place them onto a non stick baking tray and bake at 190 celsius (375 f) for 12 minutes. Allow them to cool transferring them to a wire rack after a few minutes to let them set, whilst they cool (bear in mind how cool they are will affect the time for the chocolate dip to set) melt the chocolate using a double boiler method. Once that's nice and liquid pick up the cookies and dip 'em! my cooling tray only has wires one way not cross hatched so I set them in the gaps to cool but I'm sure you can find something. Finally to add a little saucyness to the look and flavour I sprinkled a little sea salt along the edge of the chocolate, all this is totally optional though once you have your basic biscuit there are many way to finish it!

28th September 2013, 08:15 PM
OK so remember the first recipe, this is basically an improvement of that so you'll want to use the same ingredients but doubled as we want to have a cake with room for filling this time! Use a deep 1 dozen cupcake tray, I have one which is loose bottomed which make removal of the cakes so much easier!(approx. 1 inch deep and normal cupcake width)

so whats the addition? well apart from using a double mix for the cakes(split as before into choc and peanut butter flavours) these have a peanut butter fudge filling which is much firmer than the chocolate peanut butter fudge glaze.
I should also point out that I've found that these recipe's give you far too much topping/filling than you need for one batch I would say the chocolate peanut butter glaze should cover 2 batches of 12 and the peanut butter fudge is enough for 3 to 4 batches. However if you don't fancy going bake crazy and making that many cakes you can leave both of these to set and enjoy them like a regular fudge. If you do want to re-use them for a later bake they keep in the fridge happily for a week or so and you just need to gently re-heat them(I used double boiler method) to make them pliable enough to work with.
without further ado, the smooth peanut butter fudge recipe:
50g Butter
125g Soft brown Sugar (as fine as possible)
30 ml Full fat Milk
50g Smooth Peanut Butter
200g Icing Sugar (for a softer fudge you may want to leave a few spoonfulls out)

In a saucepan over low heat mix the butter milk and brown sugar until the butter is melted and the sugar dissolved. Add in the peanut butter and mash it thoroughly to spread the peanut butter through the mix whilst still on the heat. Now sieve your icing sugar (I know it's a pain!) into a large bowl and mix it in to the rest a few spoonfulls at a time until you get a nice smooth texture. Whilst still warm this will spread easily. for the rest, with the cakes made earlier you should now have 6 chocolate and 6 peanut butter, slice these in half once cooled using a breadknife and spread the peanut butter fudge nice and thickly before sandwiching together two different tops and bottoms then covering with the chocolate fudge glaze. Enjoy!

9th October 2013, 02:24 PM
Again this is a variation on a theme, so the recipe is very similar this time with a raspberry and white chocolate finish. For the raspberry flavouring I'm using a freeze dried powdered raspberry which I really like as it carries the whole depth and sharpness of the flavour.
100g butter
100g caster sugar
2 eggs
100g Self Raising flour (or 100g plain flour with just under 1 tsp of baking powder)
3 level tsp dried raspberry powder
approx 120g (10g per cake) white chocolate
dried raspberry powder to sprinkle over the tops
*optional* little thimble sized thingys wrapped in foil(see pic) these are used to create a 'well' in your cakes
Picture shows 3 jam filled cakes and the 'wellmaker' that allows you too fill them

preheat your oven to 180 celsius/350F
Cream together the butter and sugar before adding the egg a little at a time (mixing thoroughly each time you add egg can help keep the texture smooth). Once that's all well mixed and as smooth as you can get it add the flour and raspberry powder, once again mix thoroughly until you have a uniform colour and texture. Spoon the mixture evenly into your cupcake tray, creating a dip in the middle by spreading the mix up the sides can help to keep the rise even though you will still probably end up with a peak in the middle of your cakes. these take about 10 min in your preheated oven, however after 5 you can put in your 'wellmakers' should you wish to go hardcore with your cakeage(this step may take some practise, the first time I tried I baked 2 at a time as I only had 2 'wellmakers'). After your ten minutes is up remove the cakes and allow them to cool on a wire rack, whikst they dao melt the white choc using the double boiler method. If you used the wellmakers you can now carefully spoon jam into the centres, push it down though to help it bond to the cake so it is less likely to come out. Then cover over with the white chocolate, if your careful you should be able to do this without upsetting the jam. If you like you can cut a stencil out to sprinkle the raspberry powder through but this is just for appearance. Either way, spoon a little of the raspberry powder into a small sieve and gently dust the top of the cakes(through your stencil or not). Allow them to set and wow your friends with your jam centred cakes!

6th November 2013, 03:39 AM
Here's an interesting recipe that can help you get rid of that half pineapple that's threatening to go off in the fridge.
The pineapple cake
2 eggs
250g plain flour
400g caster(superfine) sugar
1/2 a pineapple(at least medium to large)
2tsp Bicarbonate of Soda
Chop your pineapple as small as possible keeping the juice, put it all into a pan and just cover with boiling water then simmer for 20min. Preheat the oven to 180 Celsius (350F) and take the pineapple mix of the heat and leave to cool. Beat the two eggs in a large mixing bowl and weigh up and mix the flour, sugar and bicarbonate of soda. Sift the dry ingredients into the eggs gradually, once you have half the flour mix thoroughly blended the dough will become very stiff, at this point take your now cool pineapple and using a slotted spoon transfer the solids to a blender and blend it down to a puree (fine pulp). Mix this in, one tblsp at a time to ease the dough then mix in the remaining dry ingredients. This should form a fairly liquid mixture, add roughly 2 tblsp of the mix to each dish of a deep twelve cake loose bottom tray, you will definitely need to line the trays if they are not loose bottomed! These will bake in about 15-17 minutes, do the usual skewer check (insert a skewer into the centre of your cakes, it should come out clean if they are cooked). Leave these to cool completely whilst you make the frosting.
(as an early experiment some of these were topped with crushed almond)

The Frosting, this is still experimental and I will be finding a way to thicken it, but if you don't mind sticky fingers it really adds to the cake(bun, whatever!).
50g coconut milk
200g icing(confectioners) sugar
250g mascarpone (soft cream cheese)
50g(ish) flaked almonds crushed for finishing
Start with your coconut milk in a good sized bowl and gradually sift in and mix your icing sugar until it forms a thick(but still liquid) white icing, throw the mascarpone in and mix well until it forms a smooth mix and holds it's shape. Assuming your cakes are now cooled gently loosen the crust around the tops and then remove from the tin by pushing up on the loose bottom or pulling on the grease proof paper. Turn them upside down onto your cooling rack so they rest on the crispy top. Apply the forsting using a spatula to form a thick layer around the soft part of the cake and over the top leaving the rim clean to grip the cakes (so you can get a good mouth full!). I like to crush some flaked almonds down a little and then sprinkle them around the edge of the cakes leaving the top smooth, this adds crunch but also helps to make them easier to handle!
pictures of the frosting to follow!

16th November 2013, 04:44 PM
OK, so this is abuse of my Bakery Corner, but please allow me to introduce, Yogi's newest Kitchen Hinderer, Loki.

17th November 2013, 06:54 PM
So cute!! ^^

1st December 2013, 03:26 AM

Dried cranberries roughly chopped and put into the shortbread dough above(less the black pepper, use 40g of cranberries for a full batch of dough) these were also rolled in brown sugar before cooking which adds a real crunch to them. The decoration is done by cutting thin strips of the dried cranberry (3/4 per biscuit) and melting some white chocolate using the double boiler method. Let the shortbreads cool thoroughly before decorating otherwise the white chocolate will run. Now may also be a good time to figure out hw you will rest a half chocolate dipped biscuit! If you can find a way to stand them up like a toast rack brilliant, otherwise you can lay them out on a teflon (non stick) baking sheet to cool. If you are standing them up to cool you need to put the strips on as you go but if your laying them out you can do them all at once. Enjoy your festive shortbreads!

25th December 2013, 11:06 PM
http://fc02.deviantart.net/fs71/i/2013/359/5/e/the_more_than_half_a_kilo_of_choccy_cake_by_blackp sychadelia-d6zdkf9.jpg

Seriously, thats some heavy cake action man, misissipi mud pie base layer, ganache topping covered in 3 flavours of truffles( plain rolled in pistachio, cointreux rolled in cocoa and raspberry in white chocolate).

http://fc03.deviantart.net/fs71/i/2013/359/2/e/ooh_you_like_that_you_little_rascal_by_blackpsycha delia-d6zdl0u.jpg

26th December 2013, 01:32 AM
Death by chocolate mmm what a way to go!

25th January 2014, 01:16 AM
A pineapple variation on a classic english bit of baking, these are sweet and spicy little pastry parcels of yum!

A relatively simple recipe if you cheat, like I did. So step one is buy some pre rolled puff pastry, a pineapple, and hopefully you have the sugar and spice at home already.
1.5-2 inches of a pineapple
1 tsp of dark muscovado
2 tsp light brown sugar
30g (1 lump) of butter
1/2 tsp cinnamon
1/4 tsp of nutmeg
1 inch of ginger
1 sheet of puff pastry
1 egg
coarse brown sugar to finish

1.)Start with the pineapple, cut the middle section of the fruit so as to get a good amount of pulp, and the riper the better. Slice it into quarters like a pie chart and cut the skin of the outside, stay about 1cm in from the skin to avoid the seeds. Now slice the pineapple as finely as possible to about a coleslaw consistency, squeeze the removed skin over a medium non stick pan and remove any seeds that fall in before adding the rest of the pineapple.
2.) Skin and finely chop your ginger aswell and add that to the pan along with the 2 types of sugar and spices. Gently heat the mixture until sugars are dissolved and then simmer whilst stirring for about 20min or until the liquid is nearly gone. Add the butter and heat for another 5min or so then set aside to cool.
3.) Preheat the oven to 200 celsius (390 F) Lay you pastry onto a lightly floured board and cut out six or seven 4 inch(ish) circles (you can use a small bowl or wide glass if they're close to 4inches across) place a heaped teaspoon of the mix on each circle then wet the outside of the circle of pastry (dab your finger into a bowl of water then run it around the pastry) and close it up, pinching the edges to seal.
4.) in a small bowl beat the eggs, lightly pat down each pastry so the filling spreads out inside them then take a sharp knife and make three short diagonal cuts in the top evenly spaced(see pic). Brush the surface with the beaten egg then sprinkle liberally with the coarse sugar. Bake them for 20 minutes or until they go golden brown.

23rd February 2014, 02:26 PM
Where can I invite me to test all this cakes? :D Your Cat looks sweet, are all 4 paws white?

25th February 2014, 01:33 PM
yumy yummy.........I m hungry :P

21st March 2014, 12:58 PM
Ha haa! An old challenge finally overcome, along with a good baking buddy of mine I have wanted to bake one of these for somewhere over a year! Be warned it's not an easy cake to bake but one well worth the trouble if you succeed.http://fc04.deviantart.net/fs70/i/2014/080/e/b/angcake_by_blackpsychadelia-d7b0zxe.jpg

Ingredients first: you will need 10 (yes ten) eggwhites(this part is no yolk! seperate your egg whites into a mug then add them to a LARGE mixing bowl in case a yolk splits)
300g of caster or superfine sugar
125g plain flour
1tsp of cream of tartar
1/2 tsp of salt
2 lemons

For the Topping:easy!
300ml Whipping/double cream
1tbps (to taste) icing sugar
Preheat your oven to 160 Celsius fan or 180 (320F fan or 356 F)
The first step is to beat your egg whites until they go frothy, you can use a mixer but Yogi likes to work by hand with a good old balloon whisk. Once you;ve got a good frothy top to the egg add in your salt and cream of tartar, these will help to stabilise your egg whites meaning they can trap more air. Also add in the zest of both lemons and just a teaspoon of juice squeezed from one of them. Back to your whisk! Here is where you really have to put the effort in, the zest and lemon juice will turn it a horrible yellow but don't worry this will fade. No you can't stop because your arm hurts, well maybe you can take a break but you need that egg white mix to be forming firm peaks. Part of the reason for using such a large bowl is that the egg whites will likely quadruple in size with the amount of air we want in them. When your arm is just about ready to drop off and the egg whites are making firm peaks (not too firm, the mix should maintain a glossy finish) guess what? yup, add 200g of the sugar a tbsp at a time whilst beating. You want this to be nice and thick, glossy and leaving firm peaks when you lift the whisk out of the mixture. Now at last sieve or sift together the remaining 100g of sugar and 125g of plain flour and very gently so as to void knocking air out of the mix, fold this into the main mix 1/3 at a time. Now you have to whack it into your UNGREASED cake mould, you want the type with a hole in the centre, be it ring mould, bundt tin etc. try to make sure there isn't too much air trapped in the tin and bake the sucker for 40-45 minutes, the usual skewer test works well to check, but you should also have a golden brown crust and it's ok to have white showing through any cracks. If you grease the cake mould the cake won't be able to grip the sides a will collapse on itself this ruins the unusual texture of this cake. When it's had it's time in the oven you want to let it cool completely upside down, balance the centre on a coffee cup or something. Don't worry, it will sty in the tin! it take 1 1/2 to 2 hrs to cool completely and then your ready to knacker your arm again because it's time to whip the cream add a little icing sugar to the cream to sweeten to taste and then beat until thick enough to cover the top and sides of you cake. once it's thickened slather it all over the cake.If you want a really special 'pristine' finish you can warm some sieved marmalade and brush this over the cake before applying the cream, this will seal the cake and stop any crumbs from getting into the cream keeping it snowy white, I didn't bother with that bit but you can if you want. You could also finish with a ring of glace cherries or any other cake deco that takes your fancy but the important bit is this.http://fc00.deviantart.net/fs70/i/2014/080/2/4/un_huh_by_blackpsychadelia-d7b11pi.jpg
you see how big the airholes are in that sponge? the low fat nature of this cake and all that air from the egg whites create that giving you a soft almost marshmallow sponge. Enjoy!

22nd March 2014, 06:31 PM
bless you Laurene, these fine bits of bakery are available in all good kitchens owned by me, so ermm, Bucks UK really *grins* yes, little Loki has 4 little white socks, white bib and brown sealpoint all elsewhere.

28th May 2014, 11:41 PM
Been a busy time at the old yogi kitchens, so I'm just gonna show you a few treats that have come through latelyfirst up, devils food cake!http://fc03.deviantart.net/fs70/i/2014/148/7/5/devils_food_cakewhole_by_blackpsychadelia-d7k45et.jpg How about a slice of that?
and some iced chocalate orange shortbreads for a children's party and a thankyou gift
http://fc06.deviantart.net/fs71/i/2014/148/4/7/when_i_showed_them_my_elbows_they_cried_by_blackps ychadelia-d7k47md.jpg

22nd June 2014, 11:26 PM
Ello boys and girls, I think it's time for a little pudding, and seeing as we have a lovely summer here in the UK I thought some lovely british strawberries. Done up a bit special though! First part of this game is florentines, a very simple batter which is oven baked. 2 tablespoons of butter, 2 of soft brown sugar and 1 and a half of honey all into a pan and gently heat it until the sugar dissolves I like to add some spices(1/4tsp cinnamon and 1/8 of nutmeg) and some chopped hazlenuts and seasame seeds which help to add solidity to the florentine. once all that is mixed you should have something like this..http://fc06.deviantart.net/fs71/i/2014/173/3/d/florentine_mix_by_blackpsychadelia-d7ni51v.jpgThat goes into the oven(170C fan assist) in teaspoon dollops on non stick parchment. Leave plenty of room for spreading, they can more than double in size! Once they have had 5-6 min and are darkening a little around the edge remove them and place the tray onto a cooling rack. They should look like this(but maybe a little rounder if you can...)http://fc05.deviantart.net/fs70/i/2014/173/6/e/florentine_flat_by_blackpsychadelia-d7ni5az.jpg
This is where it gets tricky, you have to let them cool a bit so they will hold together but not so much that they become brittle (yes, it's entirely possible you'll burn your fingers). As soon as you can lift them without tearing them push them gently into a fairy cake or muffin tray to create the basket shape.http://fc05.deviantart.net/fs70/i/2014/173/e/c/bend_the_florentine_by_blackpsychadelia-d7ni5it.jpghttp://fc03.deviantart.net/fs70/i/2014/173/d/6/basketcase____by_blackpsychadelia-d7ni5qm.jpg
Don't worry about the holes, we'll make the mousse nice and thick so it will stay put. For the mousse I just whipped 150ml of double cream to soft peaks and blended 1 bowlful of hulled strawberries. If your a bit of a tart when it comes to pudding you might want to put a little smear of the strawberry puree on to the plates you'll be serving on for decoration before you mix it into the cream and continue to whip until you form soft peaks again. dollop as much of the strawberry mousse as you can into each florentine shell. You can also for decoration take a still soft florentine and cut it into shards before allowing it to dry flat then stick it into the top of your mousse!http://fc00.deviantart.net/fs71/i/2014/173/f/6/my_little_puddin_by_blackpsychadelia-d7ni64c.jpghttp://fc07.deviantart.net/fs71/i/2014/173/7/d/all_my_little_puddins_by_blackpsychadelia-d7ni6ch.jpg